Apricot-Glazed Ham
Apricot-Glazed Ham
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  • 1 bone-in smoked pork shoulder, about 7 1/2 lb (3.5 kg), rind removed
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 litre) apricot juice
  • 1/2 cup (125 ml) apricot jam
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground fennel seeds
  • Preparation
  • Remove the string from the pork and place in a large Dutch oven or pot. Cover with cold water and bring to a boil. Simmer over medium heat for 1 hour. Remove the pork from the pot and discard the water.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In the same pot over medium heat, soften the onions and garlic in the oil. Add the apricot juice, jam and spices. Return the pork to the pot. Bring to a boil. Cover and cook for 3 hours or until the meat begins to shred apart, turning over twice during the cooking process. Remove the cover. Turn the pork fat side up and drizzle with the cooking liquid. Cook, uncovered, for another 30 minutes.
  • Slice the pork or break into large pieces. Serve with mashed potatoes and pees, if desired. Drizzle with the cooking liquid.
  • Description
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